Roast Beef Rub Salt Pepper Garlic Thyme Rosemary Olive Oil
Roast beef, when done well, is an extraordinary thing. It's tender, it's juicy, and it's flavourful. The recipe I'll share with you today is my absolute favourite way to have roast beef. It doesn't matter what cut of beef you have. This recipe will work every time. What's even better is that it is incredibly simple to make. With that, let's get to it.
The Roast Beef Rub
I've used this rub on beef tenderloin, sirloin, ribeye, and even striploin. It will work on any cut of beef you have, whether it's a roast or a steak. The marinade is made of garlic, fresh thyme and rosemary, salt, pepper, and olive oil. I also sometimes add fresh parsley. This is not a complex rub, becasue of that, the flavours of the fresh herbs are key to making this work. Dried herbs will not work for this.
The Beef
The beef I used for my roast was a one kilogram (2.2 lbs) sirloin tip. As I've already said, you can use any beef roast you want. It doesn't have to be sirloin. This just happened to be on sale. If prime rib was on sale, that's what I would have used. Rub the beef all over with the herb and garlic mixture, then let it sit for an hour.
Roasting The Beef
Preheat your oven to 400°f. Put the beef in a roasting pan and roast for about twenty minutes per pound or until a thermometer inserted in the meat reaches a temperature of 135°f. My one-kilogram roast took about 40 minutes. Take the beef out of the oven, cover loosely with foil and let it rest for at least fifteen minutes.
Serving Roast Beef
Strain any juices that have accumulated in the bottom of the roasting pan through a fine-mesh sieve. Spoon as much fat off the top of the drippings as you can. Season the drippings with a little salt to taste and serve as au jus for dipping the beef. Serve roasted vegetables and potatoes on the side. And slice the beef as thin as you can.
Herb and Garlic Rubbed Roast Beef
Roast beef, when done well, is an extraordinary thing. It's tender, it's juicy, and it's flavourful. This is my absolute favourite way to have roast beef. It doesn't matter what cut of beef you have. This recipe will work every time. What's even better than that is that it is incredibly simple to make. With that, let's get to it.
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
- 1 kg sirloin beef roast or another cut of beef.
- 2 tbsp chopped garlic
- 2 tbsp fresh chopped thyme
- 2 tbsp fresh chopped rosemary
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1/2 tsp fresh cracked pepper
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Combine the garlic, thyme, rosemary, oil, salt and pepper in a large mixing bowl and mix well.
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Rub the beef with the herb and garlic mixture and let it sit for an hour.
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Preheat the oven to 400°f
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Roast the beef for 40-45 minutes or about 20 minutes per pound or until a thermometer inserted into the thickest part of the roast reaches 135°f.
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Allow the roast to rest for at least 15 minutes before cutting into it.
Conclusion
If you've been following Chef's Notes for any length of time, you know that I am a big proponent of simple recipes. There is no need to overcomplicate things. A little garlic, some fresh herbs, and a bit of salt and pepper are all you need to compliment the beef's natural flavour and make a truly delicious roast. What's your favourite way to cook a roast? Tell me in the comments below or on social media.
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Source: https://www.chefsnotes.com/roast-beef/
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